Handbook of Food Processing:Food Safety, Quality, and Manufacturing Processes（Contemporary Food Engineering）
食品加工手册：食品安全、质量与食品
食品加工技术售 价：
￥
1971.00
发货周期：预计5-7周发货
出 版 社
出版时间
2015年10月23日
装 帧
精装
页 码
680
开 本
7x10
语 种
英文
综合评分
暂无评分
- 图书详情
- 目次
- 买家须知
- 书评（0）
- 权威书评（0）
图书简介
This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes. such as blanching, pasteurization, chilling, freezing to aseptic packaging, non thermal food processing and the use of biosensors. The inclusion of case studies and problem calculations in each chapter differentiates this book from other books on food processing and engineering.
本书暂无推荐
本书暂无推荐
看了又看
- 上一个
